A Catalan fish soup with garlic mayonnaise strirred in. It is sometimes made just woth tiny baby squid, or a mix of prawns and shellfish. This version uses white fish only- you could use hake, monkfish or cod cheeks. It can be made in advanced and finished just befor servingh. The recipe is from ” Med” by Claudia Roden.
A good recipe for the cooler months from ” Cook Simple” by Diana Henry. If you like you can toss torn rocket or baby spinach leaves into the pasta before adding the sauce if you want something a bit more substantial.
A recipe from Messina, Sicily, which I found in Rachel Roddy’s ” Two Kitchen’s” . It is traditionally made with swordfish but cod, bream and hake also work well. Serve with bread to mop up the juices , or with rice, couscous or plain boiled potatoes.
A delicate white fish soup, swirled with garlic mayonnaise . Its similar to bourride from the French Riviera and i found it in Claudia Roden’s ” Med: A Cookbook”.
With Thanksgiving a couple of days ago and Christmas on the horizon I thought it would be timely to post a recipe for leftover Turkey. Its from Nigella Lawson’s ” Nigella’s Christmas”, but she credits the original version to her friend and agent Ed Victor. It goes well with a baked potato and green salad.
This is from ” A Taste of Home” by Angela Hartnett. She got it from the chef at the York and Albany Hotel in Camden, London and says it is one of the best risottos she has ever tasted. And I am happy to take her word for it.